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Used by Miss Elizabeth Rodman Fisher, of Wakefield

A historical recipe from Famous old receipts used a hundred years and more in the kitchens of the North and the South, contributed by descendants, by Jacqueline Harrison Smith (1906).

A historical recipe

Famous old receipts used a hundred years and more in the kitchens of the North and the South, contributed by descendants, by Jacqueline Harrison Smith (1906). Project Gutenberg eBook #77552.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Famous old receipts used a hundred years and more in the kitchens of the North and the South, contributed by descendants, by Jacqueline Harrison Smith (1906). Digitised by Project Gutenberg, eBook #77552 (https://www.gutenberg.org/ebooks/77552). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

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Ingredients

Method

  1. Take 2 lbs.
  2. of flour, ½ lb.
  3. of butter, ¼ lb.
  4. of lard, ½ lb.
  5. of brown sugar, 5 tablespoons of spice, 2 of ginger, 2 of cinnamon, ½ allspice, ½ cloves, 1 pint of molasses.
  6. Mix thoroughly with the hands the flour, butter, lard, spices and sugar.
  7. Add the molasses, roll thin and bake in a rather slow oven.
  8. The cookies will be quite spoiled unless mixed with great care.